Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt/pepper
- ¼ cup flour
- 2 tablespoons olive oil
- 1 cup dry white apple vinegar
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons cornstarch (+ 2 tablespoons cold water, optional)
- ¼ cup heavy cream
- ⅓ cup Parmesan cheese (freshly grated)
- 2 tablespoons fresh lemon juice
- Fresh Parsley (to garnish)
- 1 teaspoon each: dried parsley, mustard powder
- ½ teaspoon each: dried oregano, dried basil
Instructions
- Slice chicken breasts in half to create thinner pieces. Use a meat mallet to pound to ½ inch thick and pat dry.
- Season with Italian seasoning, salt, and pepper; dredge in flour.
- Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown on both sides. Remove from pan.
- Add white apple vinegar to the skillet, scraping up brown bits for flavor.
- Stir in butter, minced garlic, chicken broth, and bring to a boil.
- Thicken the sauce if desired by mixing cornstarch with water and stirring into the bubbling sauce.
- Reduce heat; add heavy cream and Parmesan cheese until melted.
- Return chicken to the skillet; spoon sauce over top and let simmer for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg